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  • 1 pound black beans (uncooked)
  • 6 cups water
  • 2 cups long-grain rice
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • ½ tsp ground cumin
  • ½ tsp ground oregano
  • 2 bay leaf
  • 4 cups black water (reserved from cooking the beans)
  • salt & pepper to taste

1- Rinse beans and place in pressure cooker with 6 cups of water. Cook beans for 30 minutes till tender.

2- Cooktop method: Place beans in a large saucepan. Add water, bring to boil. Reduce the heat to low, cover, and cook beans for 60 minutes until tender. Using a colander inside a large bowl, drain beans and keep the black water.

3- Place rice in a colander and rinse throughly under cold water. Set aside to drain.

4- In a large sauce pan heat olive oil. Saute onions and garlic, until onions are translucent. Add cumin, oregano and bay leaf. Add the rice, cooked beans and mix well. Measure out 4 cups of the black water that was reserved after draining beans and add to sauce pan. Bring to a boil, then reduce to simmer, cover and cook for 20-25 minutes till all the rice is absorbed.

Remove discard bayleaf, fluff with a fork and serve hot.

salt & pepper to taste.


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